Awesome Sausage, Apple, and Cranberry Stuffing

Excellent. Added one beaten egg to hold it together more. Doubled the stock (homemade) and doubled the butter. I’ll chop the cranberries very small next time and reduce the amount. Used real herbs. Used pork sausage/less sodium. Baked 40 min w foil. Uncover and bake another 20.

The best stuffing I have ever made for 9 years now. My Father in law requested to cook for him on Christmas as my gift. My family loves it ❤️

I have made this recipe for over 10 years now. My entire family adores it! And many people ask for the recipe. I have made Gluten and Dairy free very easily. I also don’t stuff the turkey, I bake at 350 for 30-45 min.

Made this yesterday for Thanksgiving. I think it’s a great recipe and everyone liked it. It will be even better next time because I’ll improve on these mistakes I made. I used two different densities of bread; one disintegrated and the other was a little dry. I will not double it next time because for 15 guests with several other side dishes there was a lot left over.

I’ve been making this stuffing for over 20 years now, and it’s always been a huge hit w/everyone! This year I used 1/2 loaf“Dave’s whole wheat bread w/seeds”, along with the traditional 3/4 bag of sage and onion stuffing. [ I’m diabetic, and am trying to use mostly whole wheat bread ] I soaked my cranberries in fresh squeezed orange juice, to plump up, before adding them to my stuffing. (Yummy little pop of citrus!) I used Turkey stock, and a couple cloves of chopped garlic to the recipe. I also used 3 small Granny Smith apples chopped up. It tastes delicious & my husband can’t stop trying bites as he travels through the kitchen. Lol I plan on stuffing my brined Turkey tomorrow, and cooking the rest in a pan lined with parchment paper (buttered) and will add a bit of Turkey stock if needed, as it cooks. Best recipe ever! 🙂 Happy Thanksgiving everyone!!

This is my go-to stuffing recipe and my family members have asked for the recipe. I had to double the broth though, 3/4 cup just isn’t enough.

Everyone loves when I make this. Especially me.

I have been making this stuffing for years now. My family loves loves loves it!

This has been a favorite every year for at least a decade. I cannot imagine a family Thanksgiving without it. My children, who are now grown, are continuing the tradition with their own families. I have never had anyone not like it. In fact, it is the first dish to run out.

I will make this again. It was tasty and went over well at dinner.

We have never made another recipe after trying this years ago. I agree it could use a little more bread so I always add more, we never use the liver. We always bake outside the turkey so make sure you add extra stock and check and stir periodically to make sure it doesn’t dry out (we usually just use chicken broth). It makes EXCELLENT turkey and dressing sandwiches. If you are not familiar, put left over chopped up turkey in the leftover stuffing, a little stock or gravy and let flavors meld over night. It will need to be fairly moist to stick together but put this on a bun or bread for a great leftover snack. Some put cranberry sauce on it as well. You can even freeze this as leftovers. It is almost better the next couple days to me.

This stuffing tastes incredible, is super easy to make, and everyone loved it. The best part of Thanksgiving.

Turned out great! The Best Stuffing Ever.

I have been making this stuffing for over 14 years now. Each year I tell my family that I am switching the Thanksgiving menu, starting with the stuffing. The look on their faces is priceless, as if I just shattered their childhood memories. This year (2021) I did switch it up. I am still using this stuffing bcs it is something I can’t take away from them or me. However, I am stuffing Cornish hens instead of a turkey. Also, I only used the liver the first time I made it, I have omit it since and the Turkey sausage I switched to sage flavored sausage. I still love the original recipe best!

I make this every year for Thanksgiving! It’s absolutely delicious!

Very good. Used regular pork breakfast sausage. Make this every year now.

Great recipe. My alterations: -Used sourdough and cornbread -Used sage turkey sausage -Used fresh herbs —measurements : sage – 4 tsp rosemary -1.5 tbs thyme – 1 sprig Used Chicken stock instead of turkey Used 3/4 cup extra of stock Used NO liver Baked covered in foil 350F for 20 minutes, then turned off oven and left in for 1.5 hours. BOMB.

I have been making this recipe for probably 10 years now, so it’s way past due for a review. I’ve made it exactly as written, which is very tasty, but honestly this recipe is even more fantastic WITHOUT the sausage! It literally tastes like what I would describe as “holiday-in-a-bowl”. I omit the sausage, use 1 cup chicken broth/stock unless the turkey is ready and in that case I use turkey stock, add salt to taste to the veggies while cooking since there is no salty sausage to flavor it, and use whatever apple I have on hand (which is usually a pink lady or honey crisp). I never stuff the bird, we like our stuffing with some bite and texture and not all completely soft, so after baking it for 30 minutes with foil on I take the foil off and bake for another 10-15. There is a mixture of textures and the flavor is outstanding! This stuffing is the first thing to disappear from leftovers and an absolute favorite among the adults in our house. We look forward to it all year and always make it at Thanksgiving and Christmas Thank you so much for sharing it all those years ago!

I’ve made this the last few years and will always double from now on!! I use Jimmy Dean Sage Sausage and GF bread (three bakers brand). I don’t use the giblets, but this recipe is a huge success!! Thank you!!

I love this recipe but used 1 lb of beef sausage and instead of turkey livers i used 1 lb of beef kielbasa this is requested everytime of me for the holidays

This was really good! Next time we might make it with less sausage, but that’s just personal preference. It was so good!